Leeks - The HuntingPA.com Outdoor Community
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post #1 of 22 (permalink) Old 02-16-2012, 09:16 AM Thread Starter
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Leeks

They started picking leeks in certain parts of Potter county! I will be getting some this weekend.

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post #2 of 22 (permalink) Old 02-16-2012, 10:29 AM
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Re: Leeks

Really? wow, that seems early. i will have to check my spots. makes sense though, my daffodils are coming up. can't wait for morels.

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post #3 of 22 (permalink) Old 02-16-2012, 10:35 AM
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Re: Leeks

Quote:
They started picking leeks in certain parts of Potter county!
Really ??? You sure you weren't being bamboozled in some watering hole ? I have NEVER heard of em being up, let alone picking size in mid-Feb. Even at that, I would think Southern PA would start sooner than Potter.

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post #4 of 22 (permalink) Old 02-16-2012, 05:54 PM
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Re: Leeks

Quote:
Originally Posted by Triple Play
They started picking leeks in certain parts of Potter county! I will be getting some this weekend.
Certain parts??? Where...in greenhouses. LOL
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post #5 of 22 (permalink) Old 02-16-2012, 05:59 PM
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Re: Leeks

mmmmm, chopped leaks mixed in real cream cheese with a little plain yogurt. a few pretzel rods for dippin'.

need to get a good leek soup recipe this year too since i found the motherload of leek fields last year. shouldn't be too hard.

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post #6 of 22 (permalink) Old 02-16-2012, 07:31 PM
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Re: Leeks

Just leek or leek and potato soup? I can help you with a leek and potato soup, not leek only soup.




When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!
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post #7 of 22 (permalink) Old 02-16-2012, 09:03 PM
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Re: Leeks

leek and tater sounds good john if you have a tried and true recipe.

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post #8 of 22 (permalink) Old 02-16-2012, 09:30 PM
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Re: Leeks

This is the one I use, it is for domestic leeks so you may want to reduce the amount of wild ones.

Ingredients
3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

Directions


In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.



Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

To Make creme fraiche- mix two table spoons of buttermilk into a cup of heavy cream, stir well. Cover container with a clean cloth and let sit on countertop for 20 to 24 hours until the mixture thickens. Then cover and put in the fridge. While you can use sour cream, creme fraiche is better and easy to make.





When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!
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post #9 of 22 (permalink) Old 02-16-2012, 09:44 PM
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Re: Leeks

they dont have to be up to find them. they may be smaller but they are there... unless you are after the greens you can dig leeks year round as long as the ground isnt frozen.
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post #10 of 22 (permalink) Old 02-17-2012, 11:57 AM
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Re: Leeks


Saw some leeks at the grocery store yesterday, priced at a dollar a each!!!
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